As a vegetarian, hard work can be especially around the holidays. Here are a few vegetarian (not vegan) Thanksgiving Day alternatives, you are sure to. Baked Tilapia with corn bread StuffingIngredients: 6 pieces filleted tilapia, fish, or other love that you hacked a prepared field prefer Jiffy Cornbread mix 1 cup cooked shrimp, ½ cup mushrooms ¼ cup diced onions chopped melted ½ cup butter and 2 tablespoons 1 tablespoon dried parsley Salt and pepper to taste Directions: Preheat your oven to 325 degrees. Use a non-stick cooking spray and coat the bottom of a 9 "x13" baking dish. Place tilapia fillets side-by-side in the dish (if you have skin, place it skin down). Place the baking dish aside. With medium pan melt 2 tablespoons butter over medium heat. When the butter has melted, add mushrooms, onions and boiled shrimp. Stir occasionally and adjust heat so that none of the mixture burns and sticks to the floor. Sauté the mixture until the onions are soft and they begin to turn clear. Turn off heat and set aside to cool. In a large bowl, crush the prepared corn bread in the bowl. If the fried onions, mushrooms and shrimp are cooled, pour the mixture into the bowl with the corn bread. Add your parsley. Melt your butter ½ and add the sauteed mixture and corn bread mixture into the bowl. With a large spoon, mix together all ingredients, or use your hands to combine. With a spoon or your hands, corn bread stuffing on each fillet tilapia heap. Pack it down on the fillet so that it not fall down easily (the melted butter should help them clump). If all of your filling on top of the fillets is assembled, place the uncovered dish in oven. Bake for about 30 minutes, or until the filling is golden brown and the fish is well cooked. Now you can use any kind of fish for this recipe, and you can tailor the corn bread stuffing - omit and / or add ingredients to suite your personal taste. I will usually die fresh carrots and add them to soften the fry them. You can also use diced celery, garlic, and paprika. Green Bean CasseroleIngredients: 1 Can (10 3 / 4 ounces) condensed cream of mushroom soup 4 cups cooked green beans, fresh, frozen or canned 1.8 tsp pepper 1 / 2 cups milk 1 1 / 3 cup French fried onions Preparation: Preheat your oven to 350 degrees. Mix soup, milk and pepper in a 1 1/2-quart casserole. Stir in green beans and 2 / 3 cup of the fried onions. Bake uncovered about 25 minutes. Top the pot with the remaining two thirds cup fried onions and bake for about five minutes, until lightly browned onions. Cheesy Garlic Mashed Potatoes Ingredients: russet potatoes 3 pounds, peeled and quartered 3 garlic cloves, peeled, cut ends 1 1 / 2 tsp. Salt, divided 1 cup canned milk 02:01 cup butter or margarine, melted ½ cup and ¼ cup of shredded cheddar cheese 2 tablespoons cut sour cream Preparation: Peel potatoes and cut into 1-inch pieces. Boil the potatoes, garlic cloves and 1 tsp. Salt in a pot covered with water just enough to cover. Bring to a boil, then reduce the heat and cook until the potatoes are fork tender (about 20 minutes). Drain in a colander and remove garlic cloves. puree in mixing bowl with an electric mixer until the potatoes. Stir in your canned milk, melted butter, salt and sour cream. When thoroughly mixed and creamy, add the grated cheese at the end and mix just enough to mix the cheese from the bowl. Preheat oven to 350 degree. Use a non-stick cooking spray and coat the bottom of a baking dish. Spoon the puree evenly in the dish with a rubber spatula. Take the remaining ¼ cup grated cheese and sprinkle on top. Bake to melt the potatoes for about 20 minutes, or until golden brown and the cheese. Oven Baked Sweet PotatoesIngredients: 4 pounds sweet potatoes, boiled, peeled and sliced chunks of 03:01 into1/4-inch cup brown sugar 1 / 4 cup margarine, 1 / 4 cup melted orange juice 1 / 4 tsp cinnamon 1 / 2 teaspoon salt small pinch of nutmeg Preparation: Preheat your oven to 350 degrees. Use a non-stick cooking spray and coat the bottom of a 9 "x13" baking dish. Arrange the sweet potato slices in the baking dish. In a small bowl, combine the brown sugar, melted margarine, juice, cinnamon, nutmeg and salt. Pour the mixture evenly over the potatoes. Cover with aluminum foil and bake for 30-35 minutes, or can easily be broken until the potatoes with a fork. Remove the foil and bake another 20 to 25 minutes uncovered (stir occasionally) until they are golden brown around the edges, or until the glaze to desired thickness. BiscuitsIngredients Angel: 1 teaspoon dry yeast 3 / 4 cup butter, at ambient temperature 2 cups all-purpose flour 1 tablespoon granulated sugar 3 / 4 teaspoon salt 4 tablespoons butter or margarine, cut into small chunks Directions: Stir the yeast into the buttermilk until it dissolves . In a large bowl flour, sugar and salt. Using your fingers, two knives or a pastry blender, work the butter into the flour mixture until it resembles meal. Then pour the mixture into buttermilk, stir flour mixture until a soft dough and forms. You may need to add more buttermilk to the dough together. Lightly flour your work surface and your rolling pin. Knead the dough about 8 or 9 times, or until smooth. With a rolling pin to 1/2-inch thickness of the dough. With a drinking glass, dip the rim of the glass to coat in the flour and use to make a "cookie cutter" cookies to you. Repeat until you have used all your dough. Preheat oven to 400 degrees. Use a non-stick cooking spray to coat your baking sheet with cooking spray. Transfer cookies enabled on it (best when you do a thin metal spatula, use this). Cover the baking sheet with a clean tea towel and let the biscuits rise for about 20 minutes. 12-14 minutes, or until cookies are light brown. Cranberry Vinaigrettefor your salad of choice ingredients: 1 1 / 2 cups fresh or dried cranberries reconstituted 1 cup cider 1.3 cup pure maple syrup 1 / 3 cup olive oil 1 tablespoon Dijon mustard 1 1 / 2 teaspoon cider vinegar 1 teaspoon salt 1 / 2 teaspoon cracked black pepper Directions: For reconstitution of the dried cranberries, cover them in boiling water and let stand for 15 minutes. Then drain and blot with paper towels before use. In a blender, combine all ingredients. Blend until mixture is smooth. Pear and apple CrispIngredients: 4 medium pears, cored and thinly sliced 3 apples, peeled, cored and thinly sliced 2 tablespoons brown sugar 1 / 3 cup finely chopped walnuts 1 / 2 teaspoon cinnamon 1 / 4 teaspoon nutmeg 2 tablespoons rum 1 teaspoon vanilla sugar 1 teaspoon lemon juice ¼ cup raisins (optional) Topping: 2 ½ tablespoons margarine or butter, melted ½ cup flour ½ cup quick cooking oats 2 tablespoons brown sugar 1 / 4 teaspoon cinnamon Vanilla Ice Cream Directions: Preheat your oven to 350 degrees . In a large bowl, combine the fruits and raisins (optional) with the next 6 ingredients and stir until evenly coated. Use a non-stick cooking spray and coat the bottom of a 9 "x13" casserole dish or large cake pan. The mixture into the baking pan or cake pan. In a small bowl, combine the melted margarine with the remaining ingredients and stir to coat evenly topping. Sprinkle the topping evenly over the fruit mixture. They are soft bake for 40-45 minutes, or until the fruit and the topping is a nice golden brown. Serve warm with vanilla ice cream topped. ENJOY!